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Dame Jane's Pudding
From Cassell's dictionary of cookery, 1892
Serves 3
Time: 20 minutes to bake. Sufficient for ten or twelve puddings.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 459. The excerpt below is the record exactly as published.
Dame Jane's Pudding.— Beat the yolks of eight eggs and the whites of five with a quarter of a pound of powdex'ed loaf sugar, and melt four ounces of butter — by standing the basin in hot water — with half a pint of cream. When cool mix half a pint more of cream, and add by degrees four ounces of fine flour and the beaten eggs. Beat all well together, and bake in buttered cups. A few well- washed currants
Cook this with the app: pantry check, scaling, and the assistant.